grind temperature extraction

How grind temperature impacts extraction

Dr Monika Fekete explores the impact of grind temperature on extraction temperature and why shots tend to speed up over time.  Dialing in a delicious espresso shot is great way to start your day, be it at work or at home. As the day goes on, you might find that shots speed up and you need to adjust your grinder a bit finer to get the same result. It seems like your grind profile has changed.  Does this sound like a familiar story? It might be a common observation, but to date I’m unaware of a viable explanation backed up by solid data. 
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Seven Miles CSEC study shuts down espresso myth

A new study from Seven Miles Coffee Roasters and a leading Australian university has revealed a myth exists behind using designer water in espresso coffee. Stripping down and manipulating the chemical balance in water is something widely done in elite coffee-making competitions but Dr Adam Carr of the Seven Miles Coffee Science and Education Centre (CSEC) and the University of New South Wales (UNSW) have revealed the practice may be moot.
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Coffee Science and Education Centre.

Seven Miles Coffee Science and Education Centre prepares for the future

Seven Miles Coffee Roasters opened its Coffee Science and Education Centre (CSEC) earlier in 2018, keeping the roaster on the forefront of developments in coffee science. From water composition to flavour experimentation, the team at CSEC is working to progress Australian’s knowledge of coffee by separating fact from fiction. Leading CSEC is Dr Adam Carr, a chemical engineer who has forged a research career over the past eight years, working at Cornell University, the Massachusetts Institute of Technology, and Aerodyne Research.
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coffee science

How minerals modulate taste and their role in extraction

A truly outstanding brew depends on many factors falling into place at once. Carefully chosen and roasted beans need to work harmoniously with matching water and a strict brew method to extract and highlight desired flavours. Increasingly, brewers are focused on the impact water has on taste outcomes. According to 2017 World Brewer’s Cup Runner-up Sam Corra, one of the most important factors to brewing an amazing coffee experience is having a brew water that will best represent a coffee’s attributes. He notes, however, that one water formulation will not necessarily suit other coffee varieties, processes, and origins.
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Coffee science

Proteins with purpose: why milk curdles and how to avoid it

If you regularly make soy coffees for your customers, you have probably noticed that soy milk is often harder to work with than dairy milk – it tends to curdle more in coffee, especially when steaming hot. With some coffees it behaves well, with some it doesn’t.  The delicate protein structures in milk are to blame for the curdling effect.  Proteins are long, folded chains of amino acids. Humans only use about 20 different amino acids, and they can be linked after one another in any order. Most proteins contain hundreds of them.
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The affect of roasting and grinding on cell structure

My favourite part of doing a roasting course was watching green coffee beans turn into a caramel, chocolate-brown colour through a little viewing window while their powerful aroma filled the room.  Over a couple of short minutes, thousands of chemical reactions take place together with irreversible physical changes that allow us to extract the aroma and flavour locked inside beans. Let’s look deeper inside a bean to see exactly how this transformation happens on a microscopic level.
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illycaffè and Lavazza release DNA sequence of Arabica coffee

An illycaffè and Lavazza-led partnership has released the first full genome sequence for Coffea arabica, which aims to prepare the coffee industry for climate change and improve the quality of coffee available. World Coffee Research has made the genome sequence publicly available here. The sequence is the result of the Coffea arabica Genome Sequencing Project. illycaffe and Lavazza conducted the study with Istituto di Genomica Applicata, IGA Technology Services, DNA Analytica, and the universities of Trieste, Udine, Padova, and Verona. 
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Turning coffee waste into cups

Macquarie PhD student Dominik Kopp believes he’s found a way to turn coffee waste into biodegradable plastic coffee cups. Dominik has developed a method to turn coffee grounds into lactic acid, which can be used to produce biodegradable plastics. Dominik is now refining the process as he finishes his PhD.
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